O’mei’s menu continues to re-invent itself, producing sudden new spices and fresh seasonal responses to this or that bit of culinary influence.
For example this new small plate offering. Bearing a trans-metaphysical resemblance to empanadas, Cornish pasties, and a wide range of dim sum, this incredible bit of rock’n’roll baking was feather-light and filled with a spiced mix of pork and cabbage (from the Polish sector of Szechuan?). Black sesames on top. Fabulous, especially with a splash of fiery chile oil.
